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Raspberry Cream Cheese Coffee Cake

An old-fashioned favorite! This will be a hit at a holiday meal or potluck.

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( 2 Ratings)

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Prep Time 25 min
Total Time 1 hr 35 min
Servings 16

Ingredients

2 1/4: cups Gold Medal® all-purpose flour

1: cup sugar

3/4: cup cold butter or margarine

1/2: teaspoon baking powder

1/2: teaspoon baking soda

1/4: teaspoon salt

3/4: cup sour cream

1: teaspoon almond extract

2: eggs

1: package (8 oz) cream cheese, softened

1/2: cup raspberry preserves

1/2: cup sliced almonds

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Directions

1 Heat oven to 350°F. Grease bottom and side of 9- or 10-inch springform pan with shortening; lightly flour.
2 In large bowl, mix flour and 3/4 cup of the sugar. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture in small bowl.
3 To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 of the eggs; blend well. Spread batter over bottom and 2 inches up side (about 1/4 inch thick) of pan.
4 In small bowl, beat cream cheese, remaining 1/4 cup sugar and remaining egg with electric mixer, or mix with spoon. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese filling. Add almonds to reserved crumb mixture; sprinkle over preserves.
5 Bake 45 to 55 minutes or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of pan. Serve warm or cool. Store in refrigerator.

EXPERT TIPS

Expert Tips

Enjoy this coffee cake as a bread accompaniment or as a brunch dessert.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 7g, 7% Trans Fat 3g 3% ),
Cholesterol: 50mg; 50%;
Sodium: 250mg; 250%;
Total Carbohydrate: 34g; 34%
(Dietary Fiber 0g 0% Sugars 18g 18% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 3/23/2011 5:46:13 PM REPORT ABUSE dreday said:

Rating:

Made this for my dad's birthday and it was a hit! It came out exactly like the photo! This recipe does take a bit more effort to make. It took me a while to cut the butter with the flour and sugar. I used my hands to get it all incorporated. Mixing the batter was the hardest part--the dough is really sticky so be patient. The cake comes out dense which is typical of a coffee cake. I will be making this again and using other flavored preserves.

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